NEVER STOP STIRRING!!!
Melt two sticks butter in a two-quart saucepan. Add 1 cup of sugar. Bring to boil and add one tbs. corn syrup and 2 tbs. water.
Clip on candy thermometer and cook to 290 degrees (crack) over medium high heat. Turn heat to low and cook 3 more minutes (do not exceed hard crack on the thermometer).
If desired, add 1 cup chopped nuts now.
Pour toffee onto waxed paper spread over a cookie sheet (do NOT scrape the pan). Cool for five minutes, then pour chocolate chips over the top and spread as they melt (about half a bag should do it).
Cool completely (a few hours at least) and break into pieces.
Melt two sticks butter in a two-quart saucepan. Add 1 cup of sugar. Bring to boil and add one tbs. corn syrup and 2 tbs. water.
Clip on candy thermometer and cook to 290 degrees (crack) over medium high heat. Turn heat to low and cook 3 more minutes (do not exceed hard crack on the thermometer).
If desired, add 1 cup chopped nuts now.
Pour toffee onto waxed paper spread over a cookie sheet (do NOT scrape the pan). Cool for five minutes, then pour chocolate chips over the top and spread as they melt (about half a bag should do it).
Cool completely (a few hours at least) and break into pieces.